Losses of bioactive polyacetylenes during minimal processing of carrots

Anastasios Koidis, Ashish Rawson, Teresa Osorio, Nigel Brunton

Research output: Contribution to conferencePosterpeer-review

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Vegetables of the Apiaceae plant family such as carrots, parsnip, celery and parsley,contain in minor quantities, a group of bioactive aliphatic C17-polyacetylenes (falcarinol,falcarindiol, falcarindiol-3- acetate). Recent studies have highlighted important biologicalfunctions in vitro and in vivo (animal studies) although the beneficial effect in humannutrition attributable to an increased in polyacetylenes diet are yet to be confirmed(Lund, 1990).Carrots not only contain relatively high polyacetylene content but also form a significantpart of many countries dietary habits. Carrots are also present in some ready-to-eat foodssuch as chilled freshly prepared salads, as part of the increasingly popular minimallyprocessed foods. Whereas the effect of conventional processing (boiling, vacuum processing) on the levels of polyacetylenes has been relatively well studied, the effect of minimal mechanical operations such as “peeling”, “mechanical cutting” and “chlorine washing” remains unknown.
Original languageEnglish
Publication statusPublished - 2011
Event1st FCUB ERA Workshop, Belgrade, 31/1-1/2/2011 (Poster). - Belgrade, Serbia
Duration: 31 Jan 201101 Feb 2011


Workshop1st FCUB ERA Workshop, Belgrade, 31/1-1/2/2011 (Poster).


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